Ann Lander's Best Lemon Meringue Pie (With Never-Fail Meringue)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
  • In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
  • Add to the sugar cornstarch mixture; whisk until mixed.
  • Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
  • Remove from heat.
  • Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
  • Pour the lemon mixture into cooled pie shell; set aside to make meringue.
  • To make meringue:
  • Blend/whisk the cornstarch and cold water in a small saucepan.
  • Add in boiling water, and cook, stirring until clear and thickened.
  • Let mixture stand until COMPLETELY COLD.
  • With an electric mixer at high speed, beat the egg whites until foamy.
  • Gradually add in sugar, and beat until stiff but not dry.
  • Turn mixer to low speed; add in pinch salt and vanilla.
  • Gradually beat in the cold cornstarch mixture.
  • Turn mixer again to high; beat well.
  • Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
  • Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.
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